need new ways to serve salmon

[Anonymous]

Pan Sear it.

here is 1 recipe:
http://www.foodnetwork.com/recipes/rachael-ray/pan-seared-salmon-with-citrus-vinegar-glaze-and-green-beans-recipe/index.html

[Anonymous]

User reviews said it tastes just like Cheesecake factory's.


Miso- Glazed Salmon
Recipe #117372
12 ratings
From Cooking Light (November 2002).
by kburie


time to make 20 min 10 min prep

1/4 cup brown sugar, packed
2 tablespoons low sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6 ounce) salmon fillets (about 1 inch thick)
cooking spray
1 tablespoon fresh chives, chopped

1. Preheat broiler.
2. Combine first 4 ingredients, stirring with a whisk.
3. Arrange fish in a shallow baking dish coated with cooking spray.
4. Spoon miso mixture evenly over fish.
5. Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
6. Sprinkle with chives.

[Anonymous]

Not very interesting but easy- marinate and bake in Soy Vay Teryaki sauce. I also like "Chef Paul" which is a blend of spices that comes in a shaker in the spice section of the grocery store. Coat the fish in olive oil then sprinkle quite a bit of the seasoning over it and bake.

[Anonymous]

Anonymous wrote:Pan Sear it.

here is 1 recipe:
http://www.foodnetwork.com/recipes/rachael-ray/pan-seared-salmon-with-citrus-vinegar-glaze-and-green-beans-recipe/index.html

I love how pan-seared salmon tastes, but hate how the whole house smells for days after. But now is the time to do it if you are brave enough to keep the windows open (we never pan sear in the summer). But we live in a small condo so maybe that is why the smell is so strong.

[Anonymous]

You can also roast it in a pouch - either parchment or aluminum foil. This way, the salmon steams in its own juices and ends up very moist and flavorful. You can put a variety of things in the pouch - thinly sliced lemon, lime, or orange, thin slices of onion, thin potato slices, broccoli, green beans, fennel, chopped tomato, julienned carrots, green onion, ginger, soy sauce, a splash of orange juice - you name it. It also is a bit less stinky than roasting and much less smelly than pan-searing.

[Anonymous]

I season the salmon and press a panko crust onto the top and bottom (they have lots of yummy ones at Whole Foods like garlic and pistachio, thai coconut etc.). I then quickly brown both sides in some olive oil and then finish in the oven for about 15 minutes.

[Anonymous]

Not OP here, but 15:04, how long do you steam in the pouch, and at what temperature? I am thinking a foil pouch cooks faster (and gets hotter) than a parchment pouch. Is there a difference?

[Anonymous]

I just made an awesome salmon tonight ...
Mix together 2 T mustard, 2T lemon juice, 1 tsp each dried thyme, oregano and rosemary and 1/2 t salt. Cut shallow slits into salmon and spread paste all over. Let sit in fridge for 15 min. Place salmon on top of sliced onion in roasting pan and roast until done! Soooo good.

[Anonymous]

I made the miso salmon (above) last night and it was really really good. Thanks!

[Anonymous]

I LOVE this recipe from Cooking Light for Slow Roasted Brown Sugar and Dill Cured Salmon:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1941032